Roast Venison with 3 Peppercorns
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| this venison recipe is designed specifically for a shortloin, which |
| lies in the middle of the back between the sirloin and the rib. |
| because the animal doesn't do much that could toughen this muscle, it |
| is very tender. farm-raised new zealand cervena venison is recommended |
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| | 30g (3 tbsp) pink peppercorns in brine |
| | 30g (3 tbsp) green peppercorns in brine |
| | 24g (3 tbsp) dried black peppercorns |
| | 900g venison shortloin (trimmed of silverskin) |
| | olive oil |
| |
| drain, rinse and roughly chop the pink and green peppercorns. crush |
| the black peppercorns in a mortar-and-pestle or a grinder set to coarse. |
| combine the three types of peppercorns on a plate and lightly coat |
| the venison in the mix. wrap venison tightly in plastic wrap and |
| refrigerate for at least two hours. |
| preheat oven to 200c. heat a heavy-based fry pan and drizzle with olive |
| oil. sear venison on all sides and transfer to oven. cook for 8-12 minutes |
| till medium |
| rare. cover venison with tinfoil and rest for 5-10 minutes. slice venison |
| into six pieces, place on serving plates and drizzle |
| with a dark cherry sauce. |
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| (ID: 4531) Mirror: rec.food.recipes: Tue, Dec 7, 2004 |